“We love taking road trips together as a family. This tradition started in 2016 when we traveled to St. Augustine. Since then, we have traveled to Jamestown, Washington, D.C., Texas, Colorado, Yellowstone and Mt. Rushmore – to name a few,” shared Sarah Golson, who is providing our dinner recipe this month. “Some of our friends think we are crazy for driving countless hours with four kids but we get to see amazing places and make memories that will last forever.”
Sarah is a school nurse at Loxley Elementary and her husband Zach is a head football coach at Mary G. Montgomery High School. They have been married 14 years. Together they have four children – Madison (13), John Matthew (10), Jackson (7) and Adelynn (5).
Sarah obtained her RN degree at Auburn University Montgomery and loves working as a school nurse.
“I started my career off working in the hospital setting, and after my third child was born, I decided to stay at home with my kids for a few years,” she said. “When I decided to go back, I wanted to have the same schedule as my kids and husband. I love working with kids so school nursing was a great choice for me.”
Sarah also loves to support her husband Zach as he coaches the Vikings, a newer endeavor taken on in 2022. With the busy schedule he has during practices and football season, plus the kids activities, the family is thankful their school schedules line up so they can plan those priceless family excursions.
When the family isn’t planning a road trip, they love to go to the beach, fish, swim, play kickball in the back yard and cook together.
“Spending time with family brings me the most joy in life,” Sarah said. “I absolutely love watching my kids do what they love. My girls both love to dance and tumble and my boys play football, basketball, baseball and golf.”
Sarah shares a recipe that is a family favorite her mom made for her growing up, and she calls it Supreme Enchiladas. She loves them because they are kid friendly, very filling and usually provide enough leftovers to help during the weeknight rush.
“My husband and I are major foodies and love trying new dishes and eating out, but because food is so expensive, we eat at home much more often,” said Sarah. “I do the majority of the cooking, but my husband knows his way around the kitchen too.”
- 1 lbs ground beef (I use lean ground beef, but you can use any kind)
- 8 large flour tortilla (Burrito size)
- 8 oz sour cream
- 1 10 oz can of mild enchilada sauce
- 1 16 oz can traditional refried beans
- 8 oz of shredded Monterey Jack cheese
- Preheat oven to 350 degrees.
- In a large skillet, thoroughly cook the beef until brown and no longer pink. Drain the grease.
- Turn the stove down to low, add the can of refried beans to the ground beef and mix well.
- Add 2 tablespoons of the beef mixture to each tortilla, roll like a burrito and place in a 9×13 glass pan. Continue to do this to all eight enchiladas. (Enchiladas will be touching each other and you might have to squeeze them together so they will fit in the baking dish.)
- Evenly spread the sour cream over the top of all the enchiladas.
- Evenly pour the can of sauce over the sour cream and enchiladas.
- Sprinkle the cheese over all. (If you love cheese you can add more; I usually do.)
- Place the dish in the oven and cook for 25 minutes or until bubbly and enjoy.
Note: You can also make this recipe with chicken.